Savory Garlic Butter Chicken with Zucchini and Corn (Print version)
Golden chicken breasts, zucchini, and sweet corn cooked in a lemony garlic butter sauce in one easy skillet.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon Italian seasoning, divided
05 -
2 tablespoons olive oil
For the garlic butter vegetables
06 -
6 tablespoons (85 g) unsalted butter, divided
07 -
4 cloves garlic, minced
08 -
2 medium zucchini, sliced into 1/2-inch half-moons
09 -
1 1/2 cups (240 g) fresh corn kernels, from about 2 ears
10 -
2 tablespoons fresh lemon juice
11 -
1/4 cup chopped fresh parsley
12 -
Extra salt and black pepper, to taste
# Instructions:
01 -
Pat the chicken breasts dry. Season both sides with salt, pepper, and 1/2 teaspoon Italian seasoning. If the pieces are uneven, gently pound the thick ends so they cook evenly.
02 -
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate.
03 -
Reduce heat to medium-low. Add 4 tablespoons butter to the same skillet. Stir in the garlic and cook for 30-60 seconds, until fragrant but not browned.
04 -
Add zucchini and the remaining 1/2 teaspoon Italian seasoning. Cook for about 4 minutes, stirring occasionally, until the zucchini is lightly tender but still bright.
05 -
Stir in the corn and cook for 2-3 minutes, until hot and just tender. Season lightly with salt and pepper.
06 -
Return the chicken to the skillet. Add the remaining 2 tablespoons butter, lemon juice, and parsley. Spoon the garlic butter vegetables over the chicken and warm for 1-2 minutes before serving.
# Good to know:
01 -
For the juiciest chicken, cook to 165°F and let it rest while the vegetables cook.
02 -
Fresh corn gives the best texture, but thawed frozen corn works well.
03 -
Serve as-is for a lighter dinner or spoon over rice for a heartier meal.